Four Bean Salad
From goodeat 13 years agoIngredients
- 1 can (16-ounces) cut green beans shopping list
- 1 can (16-ounces) cut yellow beans shopping list
- 1 can (16-ounces) red kidney beans or just red beans shopping list
- 1 can (16-ounces) chickpeas shopping list
- 1 green bell pepper, chopped shopping list
- 1 medium onion, chopped shopping list
- 2 stalks celery, chopped shopping list
- Dressing shopping list
- 2/3 to 3/4 cup sugar, depending on taste shopping list
- 2/3 cup cider vinegar shopping list
- 1/4 teaspoon salt, or to taste shopping list
- 1/2 teaspoon pepper shopping list
- 1/3 cup canola or other vegetable oil shopping list
How to make it
- Rinse and drain beans; mix together with the vegetables. Thoroughly blend together the dressing ingredients. Pour dressing over beans and toss. Refrigerate overnight before serving.
- Note: Bean salad will keep in the refrigerator for up to one week
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